Celebrity Week In Review: Miley’s Just Being Miley, More Khloe & Lamar Rumors And Emmys Galore

Celebrity Photos: October 2013 Ben Stiller and Naomi Watts spotted on the set of ‘While We’re Young’ in New York City, October 1. Celebrity Photos: October 2013 A newly blonde Ashley Greene attended the screening Of Xlrator Media’s ‘CBGB’ at ArcLight Cinemas in Los Angeles, Oct. 1. Celebrity Photos: October 2013 Ashlee Simpson was seen leaving Vignette Lounge in Hollywood on Oct 1. Celebrity Photos: October 2013 Sarah Michelle Geller posed outside ‘Late Show With David Letterman’ in New York City, October 1. Celebrity Photos: September 2013 Kimye stepped out for dinner in Paris Sept. 30, and Kim stunned in a tight leather skirt paired with a casual white top. Celebrity Photos: September 2013 Ashton Kutcher and Mila Kunis arrived on a flight at LAX airport in Los Angeles, Calif., on Sept. 29. Celebrity Photos: September 2013 Liam Hemsworth was seen out and about in New York City on Sept. 28. Celebrity Photos: September 2013 Reportedly pregnant Gwen Stefani stepped out in Studio City, California September 27 after dropping off her son Zuma at school . Celebrity Photos: September 2013 Rosie Huntington-Whiteley and Jason Statham arrive in London September 27, debunking all speculation that they have broken up.

Celebrity chef dabbles in Scotch

So, why not have a single-malt Scotch that bears a celebrity chefs name? That was the thinking when The Dalmore, a whiskey with roots going back to 1839, partnered with French-born, New York-based chef Daniel Boulud on this limited-release bottle (just 1,000 will be made available, sold through high-end wine and liquor stores as well as eventually through the chefs online store ). Even though he keeps busy running 14 restaurants around the globe, serving a $32 braised rib and foie gras burger, among other dishes, Boulud was actively involved in creating the spirit, working with Dalmore master distiller Richard Paterson on selecting specific barrels to create the final blend, which includes whiskies aged up to 18 years. (But its a mistake to call the final product a blend since all the whisky in it originates from a single distillery.) I wanted a generous, full-bodied whisky, but with aromas of caramel and also some candied orange and toasted praline, says Boulud. Um, who says Frenchmen drink only Cognac? Key stat: Click to Play Daniel Boulud tries his hand at Scotch After months of working with the renowned distillers at The Dalmores, chef Daniel Boulud is offering a bespoke single malt based on the cuisine of his restaurants. Charles Passy joins the News Hub for Weekend Sip. (Photo: AP) The Dalmore (and the brand name always has The in front of it) has gained a reputation for offering some of the worlds most expensive and sought-after whiskies. A case in point: The recently released Richard Paterson Collection 12 bottles of whiskies that date as far back as 1926, packaged together for $1.4 million. That makes the $200 Boulud bottle a steal by comparison. Also see: 10 things celebrity chefs wont say What we think about it: Bouluds whiskey lives up to its heavy promise at least on the nose. We especially pick up those scents of caramel and candied orange. But its not as thick on the tongue: Theres a kind of clarity to the Scotchs sweetness like a dessert wine, but one thats smartly devoid of anything syrupy or cloying. The Dalmore spokesman Chris Watt says thats probably not by accident, since the Boulud Scotch comes from whiskies aged in barrels that were previously used with dessert wines (specifically, Muscatel, Madeira and port). In all, a solid, though pricey sip.

18 Vintage Celebrity Photos That Will Make You Want To Party Like It’s 1979

Lannon spread out a series of black and white photos taken at Learys rented house in Cambridge. They show a young woman whos clearly tripping. In some photos shes laughing and dancing ecstatically, her hair flying. In a couple, a man is running his fingers through her hair and her face conveys that this is an intensely interesting experience. Like, whoa. In others, she looks far away, wary, maybe even a little afraid. Lannon showed me a bill for damages Leary received from his landlord in 1961. It goes on for pages. It includes a dining table marred by scratches that appear to be hammered with tines of fork. It lists broken doors, burnt lampshades, a rug defiled by a dog then rolled up and shoved in the pantry, and perhaps the most predictable of all: phonograph speaker completely blown out. Learys session reports of his own psychedelic experiences seem to change during the Harvard years. In the beginning his notes are detailed and neatly handwritten; some of them are typed. Later reports adhere less strictly to reality. In one, filled out in March 1963, just weeks before he got kicked out of Harvard, Leary prints in big block letters. He puts down a question mark for his age and lists his occupation as ANGEL. Shortly before getting the boot from Harvard, Leary set up a research foundation called the International Federation for Internal Freedom (or IFIF), which was a kind of early citizen science project in which groups of six to 10 people could apply for membership, take consciousness expanding drugs and report their findings back to Leary. At this point Leary is still appealing to science, Lannon said. In March of 1963, Leary wrote to Albert Hoffmann, the Swiss chemist of LSD asking him to send 100 grams (hundreds of thousands of doses) to further this endeavor in the name of science.